| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fennel bulb with 1 inch stalk; (up to 1-1/2) |
| 1 |
md |
Onion |
| 4 |
tb |
Butter |
| 2 |
tb |
Flour |
| 3 |
c |
Chicken stock |
| 1 |
|
Egg yolk |
| 1/2 |
c |
Light cream |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
from "The Victory Garden Cookbook" by Marian Morash
Wash, trim and cut fennel into quarters, reserving any feathery upper
leaves to garnish the soup. Then, finely slice or dice, discarding the
cores. Mince the onion. Melt butter in a 4 quart saucepan and slowly saute
fennel and onion until wilted and softened, approximately 15 minutes.
Sprinkle on flour and, stirring, cook for 3-4 minutes. Add chicken stock
and, whisking, remove any flour lumps. Bring to a boil, lower heat, and
cook for 15-20 minutes to soften slightly, then remove from stove. In a
small bowl whisk together the egg yolk and cream. Gradually add small
amounts of the hot soup to the egg mixture to warm. Then slowly add the egg
mixture to the soup, whisking constantly. Heat, without boiling, and season
with salt and pepper. Garnish with minced fennel leaves. Serves 4. For a
smoother texture, puree the soup before adding the egg mixture.
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Feb 19, 1998
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